How to make Ravioli, Dumplings, and Pierogi Food How to make Ravioli, Dumplings, and Pierogi Dumplings are pieces of unleavened dough, frequently filled, that are cooked in liquid such as water or soup. Dumplings may also be steamed, pan fried or deep fried in oil. Dumplings differ from baked pastries such as pies, turnovers, quiche, piroshki, or empanadas in that the dough for dumplings usually does not contain fat, such as butter, lard or shortening. Learn how to make noodles Italian Ravioli Ravioli is a typical Italian dumpling. Ravioli may contain a variety of fillings, including cheese, spinach, or meat. These are typical fillings. Meat ravioli filling: 1 or 2 cloves of minced garlic 2 eggs 1 (8 ounce) container ricotta cheese 1/2 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1 egg 1 teaspoon white pepper 1/2 teaspoon salt Meat Filling: Cook the ground beef, the minced onion, and the minced garlic in a skillet over medium heat.

When the meat is browned, remove from heat and cool; stir in the beaten eggs, the finely chopped parsley, and the grated Parmesan cheese. Drain any liquid before filling the pasta. Cheese Filling: Beat the egg and combine with all the ingredients stirring until well combined. water to make 1/2 cup Rolling the dough Knead the dough thoroughly, cover with plastic, and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and makes the dough more pliable. The dough can be rolled by hand, or by using a pasta machine , such as the one illustrated above. The picture on the right shows a ravioli attachment for the machine. The thickness of the sheets of pasta should be about 2 millimeters (slightly thicker than a U.S. penny). Two sheets of pasta are fed over the rollers of the ravioli attachment. The filling is placed in the indentations, and the crank is given a half turn to produce two raviolis. The process is repeated until the end of the pasta sheets is reached. Ravioli Tray Ravioli can also be made manually. Place a sheet of dough on a counter.

Put teaspoons of filling on the dough spaced 5 centimeters (about 2 inches) apart. Moisten lightly with water the space between the mounds with a pastry brush. Place another sheet of dough over the mounds of filling. Press the sheets of dough together around the filling making sure that no air is trapped in the pockets, and cut into individual raviolis with a knife. If you make pasta frequently, a ravioli tray or ravioli cutter helps to produce raviolis of uniform size that will cook all at the same time. A ravioli tray provides a convenient way for making uniformly sized ravioli. Spray the mold with a light coating of oil, dust it with flour, and flour generously the side of the dough sheet that is in contact with the ravioli tray so that the raviolis will release easily. The ravioli tray is used by covering it loosely with a sheet of dough. The filling is placed in each indentation of the tray. The dough between the indentations is moistened slightly to allow the second sheet to adhere well. Cover the filled tray with a second sheet of dough.

Glide the palm of the hand along the top sheet to remove any air bubbles, and then press with a roller to cut the raviolis into their final shape. Empty the tray, and repeat the process. (See the illustrations below) Boiling the ravioli To cook ravioli, bring to boil a large saucepot of water. Add 1 tablespoon of oil to keep the pasta from sticking. Add the raviolis with a slotted spoon to the boiling water, and stir gently so they don't stick. Boil at medium heat for 10 minutes or until the pasta is tender but firm. Remove with a slotted spoon to a heated platter. Serve with heated homemade or canned pasta sauce. Sprinkle with Parmesan cheese and garnish with fresh basil. Freeze for later Raviolis may be frozen to be used later. Put the freshly made raviolis on a cookie sheet that has been lightly oiled to prevent sticking. Place the cookie sheet in the freezer with the raviolis uncovered. When the raviolis are frozen, transfer them to freezer bags or freezer containers. The frozen raviolis can be kept for several weeks, and they can be prepared very conveniently by dropping them into vigorously boiling water.

Make sure that the volume of water is sufficient so that it will not cool too much when the frozen raviolis are added. The boiling time may be slightly longer for frozen than for fresh ravioli. Striped ravioli and multi-colored pasta Striped pasta requires extra work, but it can produce colorful culinary creations for special occasions. Green pasta can be made by adding 2 tablespoons of spinach puree to one cup of flour and 1/4 cup water. The spinach puree is made by microwaving finely chopped spinach leaves without stems for two minutes and chopping again. Additional flour may be required for the dough depending on the amount of moisture in the puree. Red pasta can be made using 2 tablespoons of finely grated beets instead of spinach. Green (spinach), white (plain), and red (beet) pasta dough balls. Image on the right shows initial stage of rolling spinach dough before the color is uniform. Striped pasta: Adjacent Strip Method. Roll and fold each dough repeatedly using a pasta machine until the color is uniformly distributed and all the doughs have similar texture and consistency. Work with the white dough first, then the green, and then the red to keep the colors from mixing.

Roll each dough ball into a sheet with a thickness of about 1/8 inch (2.5 mm). Using a knife, cut several 1/2 inch (2.5 cm) strips, and place them adjacent to each other in the desired color sequence. Press the strips against each other so that they will adhere, flour the surface, trim the ends, and roll the sheet to the desired thickness using the pasta machine. The pressure of the rolling action fuses the strips together into a single sheet which is ready for use. Adjacent Strip Method Striped pasta: Strip Overlay Method. Following the above process, roll the white dough ball into a sheet with a thickness of about 1/8 inch (2.5 mm). Roll the green and the red pasta into sheets with a thickness of 1 millimeter (the thickness of a U.S. penny). Use the fettuccine noodle attachment to cut the green and red pasta into noodles. Place the colored noodles over the white dough sheet in the desired color sequence, leaving spaces where the white color should show. Press the colored noodles so that they will stick to the white dough sheet, and roll the sheet to the desired thickness using the pasta machine.

The rolling action fuses the colored noodles to the white background pasta sheet. Pasta sheets produced by the overlay method have a white side and a striped side. Make sure that the colored strips are toward the outside surface of the raviolis. Strip Overlay Method The strip overlay method is better for ravioli because the underlying white pasta sheet has a uniform consistency. Variations in the humidity of the colored doughs make it difficult to have sheets with uniform texture using the adjacent strip method. Typically, one color will have more water than the other causing the sheet to stretch unevenly when the sheets are being filled, and this can cause the sheets to tear. Place a sheet of dough on a floured ravioli mold and add the filling Cover with a second sheet of dough and press with a roller to seal the raviolis Tortellini Other Italian Dumplings Besides ravioli, the Italians also make tortellini and gnocchi. Tortellini are dumplings made in a half-moon shape by filling a round piece of dough and folding it in half. The dumplings are then curled into a circular shape by bending the two ends of the half-moon together around a finger.

The shape of the tortellini is often compared to a navel. Both ravioli and tortellini may have a variety of fillings such as cheese, mushrooms, spinach, seafood, or meat. Gnocchi dumplings do not have any filling. The word gnocchi literally means "lumps". Gnocchi are made from a dough with eggs, semolina, flour, potato or ricotta cheese. The dough is molded into a rope, and cut into lumps that are boiled in water and served with melted butter, grated cheese, or various pasta sauces. This is a typical potato gnocchi recipe: 2 pounds of russet potatoes 1 large egg, lightly beaten 1 cup of unbleached all-purpose flour 1 teaspoon salt Gnocchi board Boil and drain the potatoes. Mash the potatoes, and let them cool. Add the egg and the flour to make a dough. Gently knead the dough and roll it into a rope the thickness of a thumb. Slice the rope into 3/4-inch pieces. Dust with a bit more flour.

Shape the gnocchi by pressing a piece of dough with your thumb down the length of the tines of a fork to get a ridged impression. Ridges can also be added by rolling the dough on a gnocchi board. The ridges give the gnocchi a rough surface that helps to retain sauce better than without ridges. Cook the gnocchi by dropping them into a pot of boiling water. They will tend to float when they are done. Remove them with a slotted spoon, and serve them topped with your favorite pesto sauce made from 2 cups of finely chopped fresh basil, 3 tablespoons ground pine nuts, 1 clove minced garlic, 1/4 cup freshly grated parmigiano cheese, and 10 tablespoons extra virgin olive oil. Other uses for the ravioli tray and gnocchi board Ravioli trays usually have zigzag edges that are decorative and increase the surface area of the pasta to help retain more sauce. The trays may be used to cut dough squares with fancy edges that can be shaped into other kinds of pasta.

Farfalle or farfalloni (butterflies) are shaped like bow ties by folding the squares like the letter W and pinching them in the center to form the bows. Garganelli is made by shaping the squares into ridged tubes by wrapping the dough on a wooden dowel while rolling it on a gnocchi board. The handle of a wooden spoon can be used to wrap the squares. Farfalle and garganelli Dumpling press Dessert dumplings Dumplings filled with fresh fruits or preserves called vareniki are popular Eastern European and Slavic countries. The word vareniki or varenyky is derived from the word "boil" which has the same root in Russian and Ukrainian. It is not unusual for the dumplings that are called vareniki in Russian to be called pierogis in Poland. The fillings for vareniki may be sour cherry, strawberry, raspberry, blueberry, peach, apple, or pitted prunes. After boiling, these dumplings are usually served topped with a spoonful of sour cream. Dumplings stuffed with pitted prunes and dark chocolate chips are a delicious fudgy treat. The chocolate stripes are made using strips of dough colored with cocoa powder.

Siberian Pelmeni Pelmeni is a Russian national dish of Siberian origin. The recipes for pelmeni may have originated in China, but today they are an integral part of Russian cuisine. Pelmeni are often boiled in a clear soup, such as chicken bullion. When they are boiled in water, pelmeni are drained and served topped with a spoonful of sour cream and condiments such as vinegar and hot mustard. The typical recipe for Siberian Pelmeni contains a combination of beef and pork: Pelmeni Dough garlic to taste Soup with pelmeni To make the pelmeni dough, combine the flour, eggs, water and salt in a large bowl. Mix with a large spoon until the mixture can be gathered into a ball. Transfer dough to a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. Shape the dough into a ball and let it rest for 30 minutes. For the filling, mix the ground beef, ground pork, onions, salt, pepper and garlic together. Some recipes call for passing all the ingredients together through a meat grinder to obtain a homogeneous filling. The pelmeni are formed in the same way as ravioli.

The dough is rolled out to cover the pelmeni mold, the filling is placed in the indentations, a second sheet of dough is used to cover the mold, and a rolling pin is used to fuse the two layers of dough with their filling and cut the individual dumplings. Pelmeni are generally prepared in large quantities and frozen for later use. Matzoh ball soup (Jewish dumplings) Chicken soup with matzoh balls is a Passover tradition. A typical recipe for making 8 matzoh balls uses 3 large eggs, 2 tablespoons of oil, 3/4 cup of matzoh meal, and 1/2 teaspoon salt. Additional ingredients, such as grated onion, pepper, chopped mushrooms, chives, or schmaltz (rendered chicken fat) can be added instead of oil. Balls of lighter texture can be made by separating the egg whites from the yolks, beating the egg whites at high speed to form stiff peaks, and then folding the beaten yolks before adding the matzoh meal. Another variation for more fluffy matzoh balls mixes 1 teaspoon of baking powder with the matzoh meal before the eggs are added.

Most commercial matzoh ball mixes use baking powder Matzoh or matzo is unleavened bread , and matzoh meal consists of fine bread crumbs made by grinding matzo bread. Since the gluten in the matzho meal has already been denatured by baking, the cohesion of the matzoh balls depends solely on the protein of the eggs. For this reason, it is necessary to allow the matzoh meal to absorb the eggs by refrigerating the mixture of egg and matzoh meal for up to one hour. Recipes with baking powder are only left to stand for 15 minutes to preserve the bubbly texture. Moisten hands with cold water and roll the matzoh mixture into 2 centimeter (3/4 inch) balls. Drop the balls in boiling water or broth, and simmer for 20 minutes. The balls may then be served with a well-seasoned chicken broth. Shish Barak Arabic Dumplings Middle Eastern countries prepare meat dumplings in yogurt sauce served like a soup. The dish is called Shish Barak and it is popular in Lebanon and Palestine. The meat is seasoned with onions, allspice, cinnamon, pepper, and salt.

The yogurt sauce is prepared by whisking the yogurt with some water, egg white and starch while cold. The mixture is heated slowly to the boiling point while continuing to stir to prevent curdling. The soup is topped with some finely chopped garlic sautéed in a little bit of oil. The soup has a tangy taste from the acidity of the yogurt. Click here for a Shish Barak Recipe Oriental Dumplings The Chinese and Japanese have many names for dumplings of different types. The name wonton is derived from the Cantonese pronunciation for dumplings with a filling containing minced pork, shrimp, ginger, onion, carrots, sesame oil and soy sauce. Wontons are commonly boiled and served in soup or sometimes deep-fried. Pan-fried potsticker dumplings (pot stickers) correspond to the Chinese jiaozi or Japanese gyoza. These dumplings contain ground meat and/or vegetable filling wrapped into a rolled piece of dough, which is sealed by pressing the edges together. Jiaozi generally have a thicker, chewier skin than wontons. 5 shiitake mushrooms, soaked in water, finely chopped 1/4 teaspoon of 5-spice powder 1 tablespoon of soy sauce black pepper to taste Mix the ingredients together.

Fill each wrapper with one teaspoon of filling, and fold the ends of the wrapper to form each wonton. The wontons may be deep fried until they are crisp and golden brown. The fried wontons should be placed on a sieve lined with a paper towel to drain and absorb the excess oil. Fried wontons are served hot with a spicy sweet and sour sauce. The wontons can also be boiled in a soup. The wontons cook in about ten minutes. They generally float when ready.

© Copyright Our Polish Story Soup • Barszcz - beet root soup, ubiquitous among Slavic nations • Chlodnik - cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill • Czernina - duck blood soup • Flaki or flaczki - beef or pork tripe stew with marjoram • Rosól - clear chicken soup • Zupa grzybowa - mushroom soup made of various species of mushroom • Zupa ogórkowa - soup of sour, salted cucumbers, often with pork ("dill pickle soup") • Zupa szczawiowa - Sorrel soup • Zur - soured rye flour soup with white sausage and/or hard-boiled egg • Zurek - same as above but with the addition of potatoes. Depending on the part of Poland it came from it may contain mushrooms as well. This dish is also called staro wiejski ("old village"). Zurek is frequently served with sour cream or by itself.

Main Course • Pierogi - dumplings, usually filled with sauerkraut and/or mushrooms, meat, potato and/or savory cheese, sweet curd cheese with a touch of vanilla, or blueberries or other fruits -- optionally topped with sour cream, and sugar for the sweet versions • Bigos - a stew of sauerkraut and meat, similar to the French choucroute, but generally less acidic and including unfermented white cabbage. Wild game is plentiful in Poland. Much of it ends up in Poland's national dish - bigos, the appropriately named hunter's stew. A typical stew might contain 5-6 different kinds of meat.

• Kotlet schabowy - a pork chop, similar to the Austrian Wiener Schnitzel but usually thicker • Kasza gryczna ze skwarkami - buckwheat cereal with chopped, fried lard and onions • Kaczka z jablkami - roast duck with apples • Sztuka miesa - a meat dish similar to the French ragout • Golonka - stewed pork knuckle or hock • Gulasz - Goulash • Golabki - Golumpki, white cabbage leaves stuffed with spiced minced meat and rice or with mushrooms and rice served with sour cream or tomato sauce • Placki kartoflane/ziemniaczane - potato pancakes usually served with sour cream • Pyzy - potato dumplings served by themselves or stuffed with minced meat or cottage cheese • Nalesniki - crepes which are either folded in to triangles or rolled in to a tube typical servings incloude sweet white cheese with sugar and sour cream, various fruits topped with bita piana (whipped cream) or with bite bialka (whipped egg whites) • Kluski z kapusta Polski - noodles and cabbage • Kielbasa - More than 90 kinds of

 sausage are made in Poland • Golden chanterelles, brown-capped boletus, and honeycombed morels Harvested from local forests are mushrooms - They are picked during the long season that extends into late autumn.

Most Poles learn as a child how to distinguish between different varieties of mushrooms. • Babka - The national specialty of Poland. Babka is made of rich yeast dough enhanced with raisins, and flavored with grated lemon and orange rind. Polish families guard their babka recipes like jewels, passing them on as heirlooms from one generation to the next. Babka means grandmother in polish, and my grandmother always told me that a housewife's reputation as a cook rests on the successful rising of her babka. The dough must be kneaded by hand for at least 40 minutes before it is left to rise. • Cwikla - Traditional Easter relish of beets and horseradish. Dessert • Kutia - a small square pasta with wheat, poppy seeds, nuts, raisins and honey. Typically served during Christmas. • Makowiec - poppyseed-swirl cake. • Chalka - sweet white wheat bread of Jewish origin. • paczek - closed donut filled with rose marmalade and other fruit conserves. • Krówki - soft milk toffee candies. • Kisiel - clear, jelly-like fruit liquid. • Budyn - flavoured custard.

• Pierniki - soft gingerbread shapes filled with marmalade of different fruit flavours and covered with chocolate. • Sernik - Sernik (cheesecake) is one of the most popular desserts in Poland. It is a cake made primarily of twaróg, a type of fresh cheese (also known as Quark). Folk medicine • Syrop z Cebuli- a cough remedy made of chopped onion and sugar; although it is very tasty, it is still considered a medicine. Ingredients • Ogórek kiszony - salted sour cucumber, a pickle prepared in a similar way to sauerkraut • Kielbasa - Polish sausage, comes in a wide variety of versions • Smietana - a type of sour cream Beverages • Miód pitny - mead • Podpiwek - very lightly alcoholic beer made of crumbled dark bread • Wino proste - a variety of alcoholic beverages made of fruit extracts and spirit, countless types and names of which exist • Kompot - a non-alcoholic beverage made of boiled fruit, optionally also with sugar and spices (e.g. clove or cinnamon). Served hot or cold.

Can be made of one type of fruit or a mixture, including but not limited to apples, peaches, pears, strawberries, sour cherries and gooseberries. A special type of kompot is made of dried fruit. • Wódka - (Vodka) Poland produces and exports many premium vodkas, among them you will find brands such as Chopin vodka, Belvedere (vodka), Luksusowa, Wyborowa, Zubrówka and many more.

Pablo Picasso once said "The three most astonishing things in the past half-century were the blues, cubism, and Polish vodka." Regional Cuisine Galicja • Strudel jablkowy - apple cake, identical to Austrian apfelstrudel • Piszyngier - cake made of layers of wafer and layers of cream or filling; in the Swietokrzyskie area its name is kajmak and it's usually covered with chocolate Eastern Poland • Babka zóltkowa - yolk and yeast cake • Cepeliny - big long-shaped potato dumplings stuffed with meat and marjoram • Chlodnik - cold soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill • Grzyby po zmudzku - mushrooms Samogitian style • Kawior z baklazana - "caviar" of egg-plant • Kutia - traditional Christmas dish, made of wheat, poppy seeds, nuts, raisins and honey • Ruskie pierogi - pierogies with quark and potato • Tort ziemniaczany - potato cake • Kartacze - big long-shaped potato dumplings stuffed with meat and marjoram • Kiszka

 ziemniaczana - potato sausage • Okon smazony, w zalewie octowej - perch fried in vinegar • Sekacz - pyramid cake, made of many layers.

Northern Poland • Szpekucha - small dumplings stuffed with lard and fried onion Masovia (including Warsaw) • Bulka z pieczarkami - a bun filled with a field mushroom stew • Flaczki z pulpetami (po warszawsku) - tripe stew with marjoram and small meat noodles • Kawior po zydowsku - "Jewish caviar" - chopped calf or poultry liver with garlic • Paczki - doughnuts with rose marmalade • Pyzy z miesem - round potato dumplings stuffed with meat • Zrazy wolowe - beef chops in sauce • Zrazy wolowe zawijane - chopped dill cucumbers and onions wrapped in thin strips of beef • Zupa grzybowa po kurpiowsku (z gasek) - mushroom soup made of Tricholoma equestre, a poisonous, large mushroom with a cereal-like flavor. Masuria • Sekacz - pyramid cake, made of many layers. Pomerania • Pierniki - soft gingerbread shapes filled with marmalade of different fruit flavors and covered with chocolate.

Silesia • Kluski slaskie (kluski is popular Polish name of pasta, "slaskie" means "Silesian (adjective)") - round shaped potato dumplings served with gravy, made of mashed potatoes, an egg and potato flour • Krupniok - kind of sausage made of kasha and animal blood • Makielki or moczka or makówki - traditional Wigilia dessert, its main ingredients are: gingerbread extract, nuts and dried fruit, strawberry compote and almonds. • Rolada z modra kapusta - stuffed meat roll with red cabbage, traditionally eaten with kluski slaskie • Siemieniotka - soup made of cannabis, one of main Christmas Eve meals • Wodzionka or broltzupa (ger. brot - bread, pol.

zupa - soup) - soup with garlic and potatoes Tatra Mountains • Kwasnica - meat and sauerkraut stew • Sliwowica lacka - strong (70% of alcohol) plum brandy • Oscypek - hard, salty cheese from non-pasteurized sheep milk Greater Poland • Gzik (gzika) - cottage cheese with onion and/or chives • Pyry z gzikiem - boiled, unpeeled potatoes with gzik and butter • Rogale swietomarcinskie - croissants filled with poppy seeds, almonds, other nuts and raisins, traditionally eaten on November the 11th, St. Martin's day • Plendze - potato pancakes served with sugar Michigan Division Pierogi (Polish Dumplings) Recipe - Allrecipes.com FourDaughtersRealEstate 10/31/2006 Being Polish, and born in Poland, I have had many pierogi's in my day. After many disappointing pierogi meals, I came across this recipe...and all I can say is YUM! My kids (who do not care for ...

mimi 9/19/2006 My Grandma made the best Pierogi's ever. She took her secrets w/ her to the grave. I never thought that I would ever taste another Pierogi that could rival my Grandmothers, until this recipe! My... Annie 9/18/2006 I have had many pierogi's but none better than these. This recipe ensures that the Peirogi's are moist and definitely is the traditional Polish pierogi! VOLZSTONE 3/20/2008 Gave this 5 stars for the dough. Used my own filling. This dough was exactly what I was looking for. Let the dough sit for 10 to 15 minutes before rolling. I use my pasta machine to roll out th... KETHYAR 6/23/2007 Over 2 hours of work and all I ended up eating was my left over mashed potatoes. I followed this recipe to the letter, and the finished product was gooey and tasteless and slimy. At least half o...

hollybear 1/31/2008 I have been trying to duplicate the ones made by a friends grandmother and these are by far the best! You have made my husband very happy! I make a big batch, freeze some on a baking sheet and t... Yogi's Girl 11/13/2006 These are very good. When my husband was alive he made a "old counry" version with a mixture of seasoned hamburger, onion, beaten egg mixed will and placed inside the dough. He boiled them and... Nicole 8/23/2007 Time consuming but well worth it. I've never made these from scratch before, but found it to be quite easy and the end product was delicious. Just make sure you seal the dough with water and a f... Tammy 9/29/2006 OMG! This is a must have dish when my friends and I go to Poland to buy Polish pottery. We actually were in Poland in 2 weeks ago. We always stop and have Pierogis at least once. This time we ac...

PIEROGI PIZZA (HOMEMADE PIZZA CRUST RECIPE INCLUDED) | Chefjar ABOUT PIEROGI PIZZA (HOMEMADE PIZZA CRUST RECIPE INCLUDED) Perfect Pirogi pizza is packed with garlic mashed potatoes, cheddar cheese, fresh yogurt, dry herbs and mozzarella cheese. My favorite Pittsburgh-area invention! Pierogi, the delicious dumplings of unleavened bread filled with potato, meat, or sweet food like fruit or cheese, are native to Poland and the Ukraine, where they’re considered a national food. Pizza, on the other hand, is consumed around the world, but is famous as an export of Italy, and of the city of Naples in particular. Pierogi pizza, on the other hand, with its heavy use of mashed potato on an otherwise standard pizza, belongs to neither Polish or Italian cuisine, and was invented in the United States of America where the famous American “melting pot” allowed Polish and Italian migrants to convene, mix with one another and eventually produce this distinctive, if unorthodox, meal.

Pierogi pizza is very carb-heavy and very starchy, but it’s fantastic winter warmer food and is sure to delight even the most discerning of palates. Pierogi pizza might be considered an American take on the Italian concept of cucina povera, or “poor kitchen” cooking. Pittsburgh, the second largest city in the Eastern state of Pennsylvania, claims to have invented the pierogi pizza, and the dish is stubbornly representative of its Middle American roots. It’s hardy, practical and not particularly good for you, but it’ll fill your belly and give you enough energy to go to work in the morning. For a long time, that’s all that the American working class – which was comprised primarily of recent European migrants, many of whom in the post-war period were of Polish or Italian origin – ever demands of its cuisine. Although the trend in American food these days seems to be a dichotomy of organic, leafy, locally produced superfood and greasy fast food burgers, once upon a time every working household ate practically, and ate well. Pittsburgh built its wealth on the steel industry, providing much of the metal to other manufacturing industries in the United States.

Pittsburgh steel was renowned on a national and international scale for its workmanship and durability, and as a result Pittsburgh boasted a rough, working class reputation comparable to Liverpool, Manchester or Newcastle, the northern English powerhouses of the Industrial Revolution. Pierogi pizza would have provided Pittsburgh’s steel workers with the stamina and energy to do their physically demanding jobs day in and day out while simultaneously holding on to both their Old World heritage and the mingling of cultures in their American home. Be wary that, when putting your pierogi pizza into the oven, the mashed potato will thin and spread out on the pizza base as it heats up. To prevent spillage, leave a moat of around three to four inches of pizza surrounding your mashed potato in the center. Although you can use frozen pizza dough for this pierogi pizza recipe, it’s best to make your own dough, as fresh dough always tastes the best. Make sure your onions aren’t too moist after being caramelized, as you’ll have more than enough moisture in your pizza from the mashed potato already, and you don’t want to saturate the pizza dough and make it all soggy.

Excessive water leads to an excess of hot steam, which can even cause explosive bubbles to form in your topping and burst all over the oven, so be sure to remove as much moisture as you can from both the mashed potato and your onions. PIEROGI PIZZA RECIPE Active Dry Yeast- 1 tbsp All -purpose flour- 3½ cup Warm water- 1½ cup ( 100 degrees, but not hot) Olive oil- 3 tbsp No-stick grilling spray ( for greasing) Filling Potatoes( boiled and mashed) - 4 large Baked garlic cloves- 4 ( grated) New Zealand Cheddar Cheese- 200 gm Fried turkey pieces- 200-300 gm Mozzarella Cheese- 400 gm Yogurt- 2 tbsp ( per a pizza) Dry oregano- ½ tsp Basil - ½ tsp Instructions Take a medium bowl,combine 1 tbsp of active dry yeast with 1½ cup of warm but not hot water. Add 1 tsp of sugar and stir well. Put it aside for 5-10 minutes until yeast is completely dissolved.

Add 3½ cup of all- purpose flour, 1 tbsp of salt, 3 tbsp of olive oil. Mix well. Knead the dough on the slightly dusted surface for 10 minutes. If you find that dough is a little bit wet, add ¼ cup flour and keep kneading. You will end with elastic and smooth dough. Form 2 balls, coat them with olive oil and transfer in bowls. Cover with plastic and let it rise for a few hours. Keep in mind that dough will rise in the warm environment only ( 27 C or 80 F). NOW IT IS TIME TO ASSEMBLE OUR PIEROGI PIZZA! Preheat your oven to 225 C or 425 F. Grease pizza baking tray with wholes. Spread sour cream over the rolled pizza crust.Top generously with grated cheddar cheese. In a large bowl mash boiled potatoes. Add grated baked garlic,fried turkey pieces, dry oregano,basil herbs and black pepper. Combine well. Top cheddar cheese with mashed potatoes. Finally top with cheddar and mozzarella cheese. Bake for 25-30 min. Serve immediately with sour cream.

3.5.3208 Uncover the History of Pasta | The History Kitchen | PBS Food Uncover The History of Pasta Tori Avey | July 26, 2012 On her website ToriAvey.com , Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen . Pasta is one of my great food weaknesses. In my world, there are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce. That’s why I was so happy to hear about the “Pasta Diet.” It really works! There are just a few simple rules… make sure you memorize them with an Italian accent: Walk-a pasta the bakery; Walk-a pasta the ice cream shop; Walk-a pasta the refrigerator; You will lose-a the weight! Practical advice, no?! Too bad it’s so difficult to follow! Pasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. In Germany and Hungary they have spaetzle.

In Greeze, orzo. In Poland, they enjoy pocket-like pierogi. Ashkenazi Jewish families make kreplach dumplings. And in America, pasta is prepared and served similarly to the way it is found in Italy– with the exception of all-American spaghetti and meatballs. In fact, when many of us think of pasta we think of Italian food, and most people believe that it originated there. While pasta is traditionally Italian, it actually has a very ancient history that makes it almost impossible to know who came up with the dish first. The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all simple components that have been around for centuries. This makes it hard to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the common people, it has not received as much attention as more extravagant foods… a pity, since it’s one of the most popular foods on the planet! Let’s remedy that by exploring the roots of pasta here on The History Kitchen. When we talk about pasta, we must first define the term.

The word pasta is generally used to describe traditional Italian noodles, which differentiates it from other types of noodles around the world. Pasta is made from unleavened dough consisting of ground durum wheat and water or eggs. The use of durum wheat sets pasta apart from other forms of noodles. Durum wheat’s high gluten content and low moisture make it perfectly suited to pasta production. The durum wheat dough is pressed into sheets, cut into a variety of shapes, and cooked before serving. While we do think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. In his book, “The Travels of Marco Polo,” there is a passage that briefly mentions his introduction to a plant that produced flour (possibly a “breadfruit tree”). The Chinese used this plant to create a meal similar to barley flour. The barley-like meal Polo mentioned was used to make several pasta-like dishes, including one described as “lagana” (lasagna). Since Polo’s original text no longer exists, the book relies heavily on retellings by various authors and experts.

This, combined with the fact that pasta was already gaining popularity in other areas of Italy during the 13th century, makes it very unlikely that Marco Polo was the first to introduce pasta to Italy. Noodles existed in Asia long before Polo’s trip to China. Archaeologists believe that central Asia is most likely the first area to have produced noodles thousands of years ago. From Asia, it traveled westward. The way it reached Europe is unclear, though there are many theories—some believe that nomadic Arabs are responsible for bringing early forms of pasta westward. Once it reached the Mediterranean the process was refined, and durum wheat became the ingredient of choice for pasta flour because of its high gluten content and long shelf life. When durum wheat pasta is dried, it lasts indefinitely, making it a very convenient food to store. Over time, because of pasta’s affordability, shelf life, and versatility, it became firmly rooted in Italian culture. The warm Mediterranean climate of Italy is suited to growing fresh vegetables and herbs, which meant that Italians could get creative with a delicious variety of pasta sauces. Tomato-based sauces emerged as a favorite complement to pasta, and tomatoes remain the most popular ingredient in pasta sauce today.

Early Spanish settlers were among the first to bring pasta to America. Believe it or not, it was Thomas Jefferson that helped give pasta an initial push into popularity. During an extended stay in Paris from 1784-1789, Jefferson ate what he called macaroni… back then, the word could have referred to any shape of pasta. He enjoyed the dish so much that he returned to America with two cases in tow. When his supply ran out, he sent for reinforcements via a friend from Naples. During the late 19th century, when a large group of immigrants relocated from Italy to America (most from Naples), pasta became a common food in the states. We have been making spaghetti in America ever since. Today, pasta is generally cooked by boiling the dough. The first evidence of pasta being boiled comes from the Jerusalem Talmud. The Talmud includes a discussion on whether or not boiled dough should be considered unleavened bread under Jewish law. Pasta was likely boiled before the Talmud was written, but this is the first text reference to the cooking method. Here in America, we are most familiar with dried pastas imported from Italy.

Dried pasta is usually made from semolina, or purified durum wheat. Semolina isn’t overly absorbent, which makes for great al dente style pasta. It also has a long shelf life, unlike fresh pasta. Pasta is, for all intents and purposes, a comfort food. One of its most comforting qualities is how little it has changed over the centuries. It is still made with the same essential ingredients and preparations that it has been since antiquity. When we eat pasta, we can be assured of the likelihood that our ancestors, and our ancestor’s ancestors, ate something similar. Pasta, with its long, multicultural history, is a culinary connection to our past. Recipes Here are five awesome pasta dishes for you to try… you won’t want to walk-a pasta these tasty recipes. Mangia! Research Sources Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press, USA. Herbst, Ron and Sharon Tyler (2009). The Deluxe Food Lover’s Companion. Barron’s Educational Series, Inc., Hauppauge, NY. La Cecla, Franco (2007). Pasta and Pizza. Prickly Paradigm Press, Chicago, IL.

Toussaint-Samat, Maguelonne (2009). A History of Food. Wiley-Blackwell, West Sussex, UK. You can uncover more fascinating food history on Tori’s website: The History Kitchen . Meet the Author Tori Avey is a food writer, recipe developer, and the creator of ToriAvey.com . She explores the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Tori’s food writing and photography have appeared on the websites of CNN, Bon Appetit, Zabar’s, Williams-Sonoma, Yahoo Shine, LA Weekly and The Huffington Post. Follow Tori on Facebook: Tori Avey , Twitter: @toriavey , or Google +. Pierogi - the best guide to the most popular Polish food Pierogi – the best guide to the most popular Polish food An introduction to Polish pierogi Pierogi aka pierogies is a delicious Polish food. There are few kinds of this food which differ in a filling (some authentic Polish recipes for pierogi are listed in a second part of this article ).

Some of these pierogi types are traditionally Polish dumplings, but let me be honest – The number of fillings is countless and limited by your imagination alone. by guinn.anya (1) and TastingPoland (2) They say that the Chinese invented a lot of great things. Well, there must be some truth to it. But the homeland of pierogi is certainly one of the most beautiful countries of the European Union – Poland, situated in the geographical center of the continent. Actually, pierogi is one of the national foods of Poland. Considering the wonderful taste and versatility of this Polish food – this is not at all surprising, I would say. by TastingPoland (1) and roboppy (2) The Polish word pierogi is plural. Its singular equivalent, pieróg is not used. It is so because of a size of the dumpling - pierogi are always served two or usually more. An English word 'pierogies' is supposed to underline the 'plurality', but such a form is rather inappropriate, so I decided not to use it.

Pierogi in other languages are also called perogi, perogy (in Canada), piroghi, pyrohy or Piroggen, and in various kinds and tastes are known in other cuisines of Central and Eastern Europe. A little similar food exists in Italy (ravioli, tortellini), Japan and China. Here is a list of traditional and modern Polish food prepared by TastingPoland worth to read if you want to get to know some other tastes of the Polish cuisine. Tastes and ingredients of Polish pierogi Pierogi are made of a thinly rolled dough with various fillings. A large number of filling types makes this Polish food a snack, spicy first course or even a dessert. Originally, in Poland the most traditional filling are: forcemeat, sauerkraut and mushrooms. A vegetarian variant of pierogi made from mushrooms and a cabbage is dished up during the Christmas Eve dinner (according to the Polish tradition - food must be meatless that day). Other kinds of pierogi, particularly popular during the summer, are sweet pierogi. Seasonal fruits are used as a filling: mainly bilberries or strawberries.

Pierogi filled with a specially prepared sweetened Polish curd cheese (called a white cheese by the Poles) is also very delicious and popular. In many regions of Poland the so-called ruskie pierogi are well known (in English: potato & cheese pierogi or ruthenian pierogi; 'Russian' is incorrect!). The name does not indicate any Russian origin, since such food is unknown in Russia. Ruskie pierogi comes from the prewar Poland's region called Red Ruthenia (today it is within a territory of Ukraine). A filling is made of cooked potatoes, white cheese and stir-fried onion. Ruskie pierogi is probably the most popular kind of pierogi in North America. But it is important to underline that this is not the most popular in Poland, although it still is very much liked. Most traditional Polish pierogi fillings. Of course there are also some peculiar kinds of a traditional Polish pierogi which have a regional character. For example in Eastern Poland pierogi with lentil filling are well-known. Locally, in the region of Lublin pierogi are filled with cheese, potatoes and dried mint, which grants to it a slight tang.

"In Poland more popular are pierogi filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (various berries, with either strawberries or blueberries being most common). Pierogi are usually served with melted butter and sugar, or melted butter and bacon bits. Poles traditionally dish up two types of pierogi for Christmas Eve supper. One kind is filled with sauerkraut and dried mushrooms, another – small uszka filled only with dried wild mushrooms – are dished up in clear borscht." Pierogi at Wikipedia Uszka — pierogi-like Polish dumplings served with red borscht Other traditional Polish stuffed dumplings, much smaller than pierogi, are known as uszka (this is quite similar to Italian ravioli). In Poland uszka are not recognized as a kind of pierogi. The word uszka means 'little ears'. Indeed, uszka are smaller than pierogi, have a more complicated shape, and are usually filled with mushrooms or meat and never eaten on their own. This special kind of Polish food is served during Christmas Eve within a red beet clear borscht or a traditional dried mushroom borscht.

by Mrowka (1) and Tomek.pl (2) A bit of history of pierogi How did the history of pierogi look like? There are some people who know the history of Eastern European food and believe that some kind of prototype of pierogi was imported from the Far East. Admittedly, going back a few hundred years ago, we find information about quite a similar food being eaten in China. Well, so many wonderful things come from this country that one might think pierogi are not an exception. There may be a grain of truth in that. Some say that the portotype of pierogi had come from China and travelled to Italy during the expeditions of Marco Polo. However, the whole truth is not known. center of Europe, east of European Union In Poland pierogi are made since the thirteenth century. The word pierogi appears for the first time in Polish literature in the second half of the 17th century - the time when some of the first Polish cookbooks were published. In this distant past pierogi were exclusively prepared on during the holiday season. The fact that each holiday had its own kind of pierogi assigned is also interesting.

Pierogi of a completely different shape and filling were served during Christmas Eve or Easter! Also some important events like a wedding were accompanied by their special kind of big pierogi. These wedding-time pierogi were called kurniki and were traditionally filled with chicken meat. Knysze were made for a mourning and served during the wake. In January – a period of Christmas caroling – some special pierogi known as koladki were baked (!), while on an occasion of a name day a sweet kind of baked pierogi was served as a dessert (called sanieżki, socznie). Sadly, these intricate traditions are no longer cultivated in Poland. Probably they are not even known nowadays. I think this is a pity. But the variety of standard, modern Polish pierogi is so huge that, nevertheless, I believe we all should feel really satisfied :) Pierogi in United States and Canada Nowadays Polish pierogi are quite common in United States. Pierogi were imported to North America by Polish immigrants more than one hundred years ago. This Polish food is most known in Illinois, Pennsylvania, Indiana, Michigan, New York, Connecticut, Ohio, New Jersey, Massachusetts and Wisconsin and in Canadian Manitoba, Saskatchewan, Alberta, British Columbia, Ontario.

Outside North America Polish pierogi are best known in Ireland, United Kingdom, Germany, Australia and the Netherlands. Ready-made frozen pierogi are available in some other countries in the world which are aware about Polish cuisine. Since the United States, Canada or United Kingdom are among them, you can find frozen Polish pierogi in a grocery store or some Polish deli. photo by poetas As far as I know in U.S. ruskie pierogi (a.k.a. ruthenian), with potato-cheese-onion filling, are especially popular. It is only one of many original kinds of Polish pierogi, not at all the most popular in Poland. So I would venture to say that someone who ate only ruthenian pierogi does not even know what pierogi exactly are! Believe me, pierogi with potato and cheese filling have as many supporters, as adversaries. Here is some demonstrative picture to let you know about absolutely basic kinds of Polish pierogi. The popularity of ruskie pierogi can be explained by the fact, that the majority of ready-made, frozen pierogi is of the ruskie type (potato & cheese).

But allow me to repeat this once more and say, that those who ate exclusively frozen pierogi purchased in grocery or Polish deli store lose a lot. A few words about ready-made, frozen pierogi In a previous part of this article I've mentioned a few advantages of pierogi, thanks to which it is worthwhile learning how to make Polish pierogi on your own, at home. To sum up what I have wrote there: (1) quite simple preparation (pierogi dough requires experience but you will become an expert more quickly than you think), (2) it is a very cheap food, (3) it can be frozen for a long time, (4) it is a universal dish - you can put inside as many things as you like. Frozing home-made pierogi is a piece of cake and food will preserve its great taste. Incomparable with ready-made, frozen pierogi. I should emphasize that pierogi made by industrial machines are far, far away from original, traditional Polish pierogi. Usually the taste of the dough is not so bad, although it is not like it should be, either. Industrial dough has a simply less delicate, gentle taste. In a few of the worst I have tried, they tasted like flour.

The dough is always too thick (on purpose). Moreover, most often frying ready-made pierogi is troublesome, since dough is prone to break down and becomes unappealing. However, what is much more disappointing is the filling. Its taste is completely incomparable to what you can achieve at home. And I think this does not require any explanation. Would you expect that a little-known company mass producing pierogi uses the best quality products to make the filling? The truth is that when you buy frozen pierogi with forcemeat, you eat grinded animal parts, which otherwise you would never swallow. Is it possible in your country (or even in Eastern Europe) to buy strawberry pierogi stuffed with chunks of strawberry rather than a mousse? No. Mousse is omnipotent, since this is made using the worst quality of strawberries possible. As they say frozen food is for the people. Really, I think many times it's great. And honestly – I buy it from time to time. But whenever I have some time and a willingness, I make Polish pierogi on my own. Just one more thing.

In Poland – where the marketplace of pierogi is surely bigger than in the United States, or Canada, frozen pierogi are available in many varieties, but as far as I know frozen pierogi are not highly popular. I have been told that – for example – the Polish lady of the house would not venture to serve frozen pierogi during Christmas Eve dinner. And this is not only because it would be at variance with the amazing Polish tradition, which forces Polish people to devote so much time for festive food preparation. I am quite sure, that this is because of the impoverished taste of frozen pierogi, which would not fit the taste of the guests. Pierogi festival In some cities, where the community of Poles was at one time notable pierogi fests are being organized. Probably the best known is Pierogi Fest in Whiting, Indiana, . This year's fest will be held on July 23, 24, & 25. It will be the 16th annual Pierogi Festival. In Pittsburgh, Pennsylvania there is a so-called Great Pierogi Race during every Pittsburgh Pirates baseball game.

In Poland annual pierogi fests are organized in Cracow (Festiwal Pierogow) and in Gdansk (Pierogi Fest). by anneh632 (1) and Pawel Loj (2) "The Pierogi Fest is an annual festival held in downtown Whiting, Indiana. Although it gets its name from the pierogi, a Polish dumpling, there are many other attractions. It lasts for 3 days on Friday, Saturday, and Sunday during late July. Although one of the main attractions is pierogi, there are many other things to do at Pierogi Fest. The main attraction is walking up and down the street tasting food from the many different food vendors, listening to live bands playing, visiting the beer garden, or riding some carnival rides." Pierogi fest at Wikipedia 11 interesting facts about Polish pierogi Who made the largest pierogi ever and who established a Guinness record in making it the fastest? Where's the statue of pierogi? What is a pierogarnia, and what about lazy pierogi? How should we say: pierogi or pierogies?… Here comes a list of 11 most interesting facts about Polish pierogi. Enjoy!

;) 1 • Pierogi or pierogies? The word pierogies is popular in U.S. and Canada because it underlines a 'plurality' of this well-known Polish food. However, as I have already mentioned before on Tasting Poland, this is not so appropriate since in fact the mere word 'pierogi' is already plural in the Polish language! Its grammatical singular equivalent 'pieróg' is never used by Polish people. Simply, it has a completely different meaning. Pierog, translated into English language: pyrih, is an Ukrainian pie shown on the picture below. This food can be sweet when filled with curd cheese or apples, and savory when stuffed with potatoes, cheese, groats, meat or cabbage. Sounds yummy :) from Wikipedia 2 • What Russians have to do with pierogi? Russians are really nice people with a great creativity, thus funny things must happen out there from time to time. Thanks to those guys we known that pierogi are not suitable for smuggling drugs. Indeed. Imagine a Russian woman from Krasnodar Krai who spent some time in hospital after she had eaten pierogi filled with hashish!

You won't find any recipe for this kind of filling on Tasting Poland ;) Later it was proven that those pierogi had been prepared by a drug dealer who wanted his acquaintances to smuggle it to Petersburg. And the grandmother living with these people helped herself to pierogi in secret, not having the slightest inkling of the filling. Moreover, she had managed to regale the dog with one and he fell into a coma for all day long. What dreams he must have had! by *saxon* 3 • Pierogarnia in Poland When you visit Poland remember that in many Polish towns you can come across some Polish restaurants called "pierogarnia". These are places designed to offer pierogi in dozens of tastes. This is a great thing for every tourist going to Poland. Most of the pierogarnia also sell other popular Polish food as you can see on the photo at right. It shows a typical menu from one of pierogarnia restaurants in Krakow. Notice the low prices: 1 dollar is about 3 Polish zloty. by Karmor 4 • Refined Polish tasters I would do a lot for pierogi.

But some Poles from beautiful Rzeszow city in eastern Poland (photo) surpassed themselves. In 2006 two guys raided a pierogarnia in Rzeszow. One of assailants had taken a handgun out and demanded a plateful of pierogi from the shop assistant. She did what they wanted, and then the men started asking for money. A brave woman reacted firmly and shouted that she was going to call police. As befits brave assailants that was enough to make them escape with no money at all. Not so bad, since they still had got away with a tray full of pierogi! Police officers found the culprits after an hour. 25 and 23 years old guys were already full up and… drunk. Were they an ordinary thugs? Actually, they must have been refined tasters! by Thomas N. 5 • Ruskie or Polish pierogi? Ruskie pierogi, with potato + cheese + onion filling, are a very well-known traditional Polish dish. Ruskie does not mean 'Russian', rather 'Ruthenian' if we want to be precise. Ruskie pierogi come from the prewar Poland's region called Red Ruthenia.

Today it lies within the borders of Ukraine. Interestingly enough, while Poles use the name 'ruthenian pierogi', on the eastern side of the Polish border some Ukrainians call the same dish 'Polish pierogi'. by nozoomii 6 • The Pierogi Race Pittsburgh Pirates baseball team organizes the so-called 'pierogi race' during their games. Four types of pierogi called Sauerkraut Saul, Cheese Chester, Jalapeno Hannah and Oliver Onion take part in the race. Well, these are four guys dressed up as pierogi. I have no idea, does it look appetizing? :) It's funny, to say the least. For sure it's a marketing campaign. by afagen 7 • Pierogi and Polish pierożki An interesting fact about the Polish language is that most of Polish nouns have a diminutive form and an appropriate hypocorism. Most of Polish diminutives mean a thing smaller than the base word. For example simple Polish word dom (house and home) has both a diminutive form domek (small house) and a hypocorism domeczek (emotional).

This is very often that the diminutive and hypocorism have a positive, emotional inclination (there are some, however, that indicate contempt). The word pierogi is not an exception. A diminutive form of pierogi is a bit more difficult to pronounce and looks like this: pierożki. You can use it in order to express your admiration for the taste of this Polish dish ;) The singular form also exists: pierożek. by Kodamakitty 8 • Pierogi statue in Glendon A small village Glendon, Alberta, Canada unveiled its roadside tribute to Ukrainian pyrogy in 1991. They had even appointed an Official Pyrogy Committee. Glendon's pyrogy is a huge statue of one pierogi put on the fork. The plaque states as follows: "THE PYROGY – PYROHY. BEST MADE IN GLENDON. A European food that was brought to Western Canada in the early 19th century by the working and poor people. It originated as a boiled dumpling, and later people added whatever they desired inside, and it became a pyrogy - pyrohy, sometimes called varenyky." Admittedly, an original idea.

Actually this statue is 25-foot height, weights 6000 pounds!, and is made of fiberglass and steel. Rather not edible, I would say. But it will last forever ;) by Fracture 9 • The largest pierogi ever Since Glendon's 6 000 pound pierogi is not edible, it cannot be considered a record – I'm sorry, Canada. Probably the largest edible pierogi was made during Pierogi Fest in Whiting, Indiana. It was a 92-pounds huge dumpling. Looks disgusting, isn't it? ;) by JOE MARINARO 10 • Guinness record in making pierogi The Guinness record in making pierogi belongs to ten students from a Catering School in Wroclaw, Poland. In 100 minutes they managed to make as many as 1663 dumplings! That was over 90 pounds. Their great result was officially written down in The Guinness Book of Records. After cooking and packing, the pierogi were sent to Wroclaw children's homes. by wojciech.felendzer 11 • Lazy pierogi Making pierogi is a bit time-consuming.

Is it possible to easily combine the taste of pierogi dough and its filling? Well, yes it is. At least in case of sweet pierogi filled with curd cheese. Here come the lazy pierogi, known in Polish as pierogi leniwe :) Lazy pierogi have quite the same shape as another Polish dish called kopytka (nice, small dumplings) but this is something completely different. Pierogi leniwe are made from curd cheese, eggs and flour, then cooked in lightly salted water. Usually lazy pierogi areserved with whipped cream, sugar & cinnamon. you're in Part I of our article on

Question: Pierogi, dumplings of unleavened bread, originated in which European country?
Answer: Poland